For the Raspberry Chia Jam
- 1 cup fresh or frozen raspberries
- 1 teaspoon chia seeds
- 1-2 tablespoons maple syrup, or to taste
- pinch sea salt
For the Toast
- 2 slices bread, toasted
- 1 tablespoon peanut butter
- 1 teaspoon coconut oil
- 1 banana, sliced in rounds
To make the raspberry jam: In a saucepan, cook raspberries on medium-high for 5 minutes, until softened. Muddle gently with a wooden spoon. Add chia seeds, maple syrup and salt. Simmer for 2-3 minutes, then remove from heat. Set aside for 10 minutes to thicken and cool before using.
To make the toast: Spread peanut butter on toast and top with raspberry jam. Heat oil in a pan and fry banana slices for 1-2 minutes each side. Put on toast.